Microbiology of fermented foods

Fermentation is one of the oldest methods of food preservation. Many types of fermented foods, known throughout the world, have been prepared and consumed for centuries for their nutritional value, flavor and stability. Many are not only consumed as food sources, but are also used for therapeutic purposes. The major benefits of food fermentation include antimicrobial metabolites such as organic acids, ethanol and bacteriocins which are produced by microorganisms responsible for fermentation, providing safe foods, reducing the volume of the raw material and the amount of energy required for cooking and improving the nutritional value and organoleptic quality of food. © 2017 by Taylor & Francis Group, LLC